Take your Paleo meals up a notch with my tried-and-true formula for balanced meals that will leave you satisfied & full for hours.

So Jorge and I are starting a ketogenic diet, also known as an “Eskimo” diet. We’re looking to shed some unwanted weight and some recent research I’ve done has pointed us in this direction. I will be sharing more on our experience with it as we go, I promise.

I first read about the Eskimo diet in my colleague and stellar Paleo blogger Adam Farrah’s ebook: The Paleo Dieter’s Missing Link. Essentially, it’s a diet consisting of low carbs (generally 50g or less per day), high fat, and moderate protein. After researching it further, I learned that it fell perfectly in line with the knowledge I’d gained previously of becoming fat-adapted rather than sugar-adapted.

Having gradually moved more and more in the direction of a Paleo way of eating, we’ve hit some bumps and curves in the road that we’ve had to conquer in one way or the other. The biggest being the allowance of too many carbs. As I’ve mentioned before, I have a strong stance against processed sugar and believe wholeheartedly that it has no place in anyone’s diet. Not even in cheat meals (hence the creation of this book). But even with eliminating refined sugars, you can still find your way into many different forms of carbs, even on a Paleo diet. Healthy sweets can be enjoyed too frequently, fruit can become a crutch for sugar cravings, etc. etc. etc.

So long story short, I’ve come to notice that even with allowing ONLY complex carbohydrates in my diet (sometimes to excess), I’ve seen the ill effects it can have on me. And I want to move closer to the fat-adapted body that I know will help me feel, sleep, live the best life possible.

This recipe is a perfect keto meal, or just perfect for a yummy creole seafood fix. High in lean protein, a serving of healthy MUFAs, and a low-carb bed of celeric “grits” to give creamy, carb-y satisfaction.

Bring a medium pot of water to a boil. Add 3 T. sea salt and 1 t. ground pepper and stir to dissolve. Add shrimp and cook until pink. Promptly remove shrimp and place them in the bowl of Lemon Garlic Marinade. Cover with saran wrap and let rest for 5-10 minutes.

Serve the shrimp topped over the Celeriac Grits with a sprinkling of parsley and a squeeze of fresh lemon.

Trim the brown outside layer off the celeriac with a sharp knife, careful to keep as much root intact as possible. Cut into 1″ cubes and place in the bowl of a large food processor. Process until finely ground, about 1-2 minutes (will resemble the texture of corn grits).

Place avocado oil, diced onion, salt, and pepper into a medium saucepan over medium-high heat. Saute until onions begin to brown. Add garlic, chicken stock, and ground celeriac to the pot and stir. Cover and cook 10 minutes. Remove lid and cook another 10-15 minutes, or until most of the liquid has evaporated. Remove from heat and serve warm beneath shrimp.